Chicken Free Classic Pickled Vegetables
Crisp, tangy, and loaded with color, these pickled vegetables are the kind of thing you'll want to keep stocked in your fridge at all times. Cucumbers, carrots, and radishes get packed into jars alongside fresh dill, sliced garlic, and a handful of peppercorns before a hot white wine vinegar brine is poured right over the top. The whole process is straightforward — a quick brine on the stovetop, a little patience in the fridge, and you're rewarded with something that tastes far more impressive than the effort involved. Since everything here is pure produce and pantry staples, there's zero concern about hidden animal proteins or cross-contact from processed ingredients. The flavor deepens beautifully between the 24- and 48-hour mark, so it's worth the wait if you can hold off. Serve them alongside grain bowls, tuck them into wraps, or just snack straight from the jar — they're that good.
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Learn more →Ingredients
8 servings
For the vegetables
- 2 medium english cucumbers (about 1 lb total), sliced into ¼-inch rounds
- 3 medium carrots (about 8 oz total), peeled and sliced into ¼-inch coins
- 1 bunch radishes (about 8 oz), trimmed and sliced into ¼-inch rounds
- 4 cloves garlic, thinly sliced
- 4 sprigs fresh dill
- 1 tsp black peppercorns
- ½ tsp red pepper flakes (optional)
For the brine
- 1 ½ cups white wine vinegar
- 1 ½ cups water
- 2 tbsp kosher salt
- 1 tbsp granulated sugar
Instructions
- 1
Divide the cucumber rounds, carrot coins, and radish slices evenly between two clean wide-mouth quart mason jars, packing them in snugly. Tuck 2 garlic slices, 2 dill sprigs, 1/2 tsp black peppercorns, and 1/4 tsp red pepper flakes (if using) into each jar.
- 2
Combine the white wine vinegar, water, kosher salt, and granulated sugar in a medium saucepan over medium-high heat, stirring until the salt and sugar are fully dissolved, about 3–4 minutes. Remove from heat.
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